Everything you ever need to know about olive oil, vinegar

In long-gone travels through Greece and Italy, I was always awed by the rustic beauty of the olive groves. In Greece especially, the gnarled trees grew on rugged, dun-colored hills looking impossibly old (and indeed they were) — and though in cookery I’d always touted all things French — I stopped at a shop by a grove near Delphi and bought my first bottle of Greek olive oil. I’ve never been without it since.

The shop owner spoke very little English, and when I asked him how old the grove was, he simply said “always”. I said “As old as Delphi?” He nodded and said “Oh Yes.”

I don’t recall ever seeing olive groves in Spain or France — though I appreciated their oils (and wines) in much of my cookery over the years. Today, in my kitchen there’s an entire (pictured) 20x14-inch pantry basket that’s used only for vinegars and olive oil. Here is a list of the contents: Three Italian Balsamic vinegars from different sites and of different vintages; One English Malt Vinegar (for fish & chips); One French Champagne Vinegar (for delicate baby leaf salads); One Spanish Jerez (Sherry) vinegar (for hearty dishes); One bottle of Greek “Sparta” extra-virgin, cold-pressed olive oil; One bottle of Lemon-infused olive oil from Canaan (through a Fair Trade source); Two lemon-infused extra-virgin Italian olive oils from two different sites N, and S. Italy, one small bottle of truffle oil from a restaurant in Paris, and a treasured mini-bottle of “Oliva e Arancia (orange) di Sorrento” from that exquisite village near Naples in Italy; One vintage 15-year old bottle of my own tarragon vinegar — (clear as a bell and a delicate additive to many salad and veggie dishes); One good old American Apple cider vinegar (for slaws and apple salads). Each has its own taste and personality — and many good stories to boot.

I have lots of delectable recipes and stories starring examples of these — and other — oils and vinegars, so will divide then into two consecutive columns starting with this one. I’ve had a great dish (pictured) that features ravioli in a special olive oil sauce and want to pass it on. However, I’m not into making and rolling out the dough, and spending hours in preparation. So I’m going to recommend that you go to your favorite supermarket frozen section and find ready-made (and sensational) raviolis to suit your taste-buds. My freezer holds three Rising Moon offerings — Organic Butternut Squash, Garlic and Roasted Veggie, and Crab and Lobster raviolis. There are other choices and brands available — look around and pick out a few. Toss them into rapidly boiling water, return to boil, then turn heat to medium-low and cook for six (6) minutes. Drain, drizzle with an awesome olive oil topping and serve. What could be easier?

Ravioli Topped With

Italian Parsley And

Buttery Olive Oil

(For four servings)

1/2 cup chopped Italian parsley (or other parsley or Cilantro)

1 Tbsp. real butter

5 Tbsp. lemon-infused olive oil OR 4 1/2 Tbsp. extra-virgin olive oil and 1 1/2 tsps. lemon juice

1/4 cup grated Parmesan cheese (optional)

Drizzle of Balsamic vinegar (optional)

While ravioli cooks, make sauce. Melt butter in a large frypan over medium heat; immediately add the olive oil. Swirl pan to blend, toss in the parsley and lemon juice, shake and swirl pan until all is blended and parsley barely wilting. Remove from heat. With a brush, “paint” a little of the mixture over a large, heated platter. Pour drained ravioli over, then drizzle with the butter-olive oil mixture, sprinkle with parmesan if desired (or pass the shaker to diners). Serve with a shallow ladle-type spoon. Offer a cruet of Balsamic for a small drizzle of added spark.

Tip: I have a little personal secret for this recipe; I find the smallest garlic clove in the world, chop it ultra-fine, and cook it in the butter/oil mix. Soooo good.

Olives themselves are one of the “snack foods” that are good for you. Toss them into any pasta or veggie salad or try this savory offering

Sicilian Olive Salad

2 1/2 cups large green olives, pitted (about 1 pound)

3 celery ribs

1 carrot

1 small red onion

1 garlic clove

1/2 cup drained capers

1 full teaspoon EACH of thyme leaves, chopped parsley, minced rosemary

1/2 tsp. ground black pepper

1/2 cup extra-virgin Italian olive oil

Rinse and drain olives well; thinly slice or grate celery, carrot, onion and garlic and stir together in a bowl with remaining ingredients. Marinate salad covered and chilled at least 1 day and up to 3 days. Bring to room temperature before serving as salad with the meal or antipasto. If you wish you can stir it into a cooked, cooled batch of macaroni for a full-meal super-salad.

See you next week.

Valle Novak writes the Country Chef and Weekend Gardener columns for the Daily Bee. She can be reached at bcdailybee@bonnercountydailybee.com. or by phone at 208-265-4688 between the hours of 8 a.m. to 7 p.m.